A good risotto is a thing of beauty and its easy enough to achieve. Once you have the basics down you can interchange the main ingredients at will to suit whatever cravings you have.
Now there are some true believers that will say that you should not put parmesan in a seafood risotto. But I love the creamy flavour it gives so I add it every time.
I cheated a little bit, as I bought pre-cooked, shell less mussels in a packet and froze them down, to be fair they were not that bad. They will need to be fully de-thored before cooking.
- 250g risotto rice
- 1 litre vegetable stock
- half a leek finely chopped
- 2 garlic cloves minced
- small glass of white wine
- 1 knob of butter
- 125g mussels
- 125g prawns
- hand full of peas
- flat leaf parsley chopped
- 75g grated parmasen
- juice of half a lemon
- salt and pepper
- Bring the stock to a simmer, in the mean time fry the leeks for a couple of minutes in some oil over a medium-high heat, until they become soft, then add the garlic then cook for another two minutes.
- Once the garlic is golden add the rice and fry gently for a couple of minutes, then add the wine. Once the smell of alcohol has disappeared add a ladle of stock and simmer slowly unit the rice has absorbed the stock. Repeat this process until the rice is almost cooked through, this will probably take between 10-15 minutes.
- Add the butter to the rice with the peas and stir. Once combined add the mussels and the cheese. Quickly pan fry the prawns once cooked add to the risotto.
- Try the risotto, season to taste add the lemon juice, once seasoned add the parsley. Plate up the risotto sprinkle over the remaining parmesan and serve!